Salsa Chicken And Rice Salad Recipe
Would you like to try a tasty Salsa Chicken And Rice Salad recipe? Use the freshest of Chicken available to get a flavorful Salsa Chicken And Rice Salad. I just love Side Dish recipes and this dish is my only favorite amongst them. Your near and dear ones including your pals will vouch for this tempting Salsa Chicken And Rice Salad recipe. Try it.
Ingredients
1 pound skinless, boneless chicken breast halves
2 cups chicken broth
1 cup converted white rice
1/2 cup olive oil, preferably extra-virgin
3 tablespoons white wine vinegar
1 tablespoon grainy mustard
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 large plum tomatoes,seeded and chopped
1 small green bell pepper,chopped
1/3 cup chopped red onion
1 large fresh or canned jalapeno pepper,chopped
1 head of red leaf lettuce
1/4 cup chopped cilantro
Directions
1. In a covered saucepan, poach chicken in broth over medium-low heat until white throughout, 12 to 15 minutes. Remove chicken with a slotted spoon and bring broth to a boil. Add rice; reduce heat to low, and cover pan. Simmer until all of liquid is absorbed and rice is tender, about 18 minutes. When chicken is cool enough to handle, cut into thin strips.
2. In a small bowl, whisk together olive oil, vinegar, mustard, cumin, salt, and pepper. Stir in tomatoes, bell pepper, red onion, and jalapeno pepper. In a large bowl, combine about two-thirds of vinaigrette with warm rice. Toss to mix.
3. To serve, spoon rice onto a bed of lettuce leaves. Arrange chicken strips on top. Spoon remaining vinaigrette over salad. Serve garnished with cilantro.
2. In a small bowl, whisk together olive oil, vinegar, mustard, cumin, salt, and pepper. Stir in tomatoes, bell pepper, red onion, and jalapeno pepper. In a large bowl, combine about two-thirds of vinaigrette with warm rice. Toss to mix.
3. To serve, spoon rice onto a bed of lettuce leaves. Arrange chicken strips on top. Spoon remaining vinaigrette over salad. Serve garnished with cilantro.
